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Categories:
unsalted butter yellow onion clove garlic kosher salt freshly ground black pepper chicken broth Creme Fraiche freshly squeezed lemon juice
Viewed: 32 - Published at: 7 years agoIngredients
- 4 tablespoons unsalted butter (1/2 stick)
- 1/2 medium yellow onion, chopped (about 1/2 cup)
- 1 clove garlic, peeled and crushed
- Kosher salt
- Freshly ground black pepper
- 2 pounds asparagus, ends trimmed, cut into 1-inch pieces (as an optional garnish, reserve 2 whole spears)
- 5 1/2 cups chicken broth
- 2 cups creme fraiche, plus more for garnishing (optional)
- 1/4 teaspoon freshly squeezed lemon juice, plus more as needed
Method
- Melt the butter in a medium saucepan over medium heat until foaming.
- Add the onion and garlic and cook, stirring occasionally, until softened, about 5 minutes.
- Season with salt and pepper.
- Add the asparagus and cook 4 minutes.
- Add the chicken broth and bring to a boil.
- Add the peas and bring to a boil again.
- Reduce the heat to medium low and simmer until the asparagus is very tender, about 30 minutes.
- Remove the pan from the heat.
- Let sit uncovered to cool slightly, about 10 minutes.
- Using a blender, puree the soup in batches until smooth, removing the small cap (the pour lid) from the blender lid and covering the space with a kitchen towel (this allows steam to escape and prevents the blender lid from popping off).
- Transfer the soup to a clean saucepan and stir in the creme fraiche and measured lemon juice.
- Taste and season with more salt, pepper, and lemon juice as needed.
- Reheat over low heat.
- Top each serving with a swirl of creme fraiche, if desired.
- If you reserved the two spears of asparagus, shave them thinly with a mandoline slicer and scatter on top of the soup.
